Zucchini Bagels 4 Ingredients Easy Delicious
By Imani Walsh
Prep
20 min
Cook
25 min
Total
45 min
Servings
6
Level
Medium
These zucchini bagels take 45 minutes to prepare and five other ingredients in addition to everything bagel seasoning․ I eat these bagels on busy days as a low-carb substitute for bread with a fluffy middle and a topping like everything bagel seasoning (I love the topping)․
The zucchini should be tightly packed before mixing into the batter․ I use a fine cheesecloth and weigh the zucchini in batches․ Loosen the packed zucchini before weighing out 2 cups for the recipe․ Weighing the zucchini in small batches helps prevent water from draining from the center of a larger batch of packed zucchini․ Unpacked‚ wet zucchini will cause the batter to spread rather than hold its shape as bagels․
Prepackaged shredded low-moisture mozzarella cheese is the only time-saving ingredient I use when making these‚ and I melt the cheese in 20-second intervals‚ stirring between each interval‚ then mix it with other ingredients in a food processor to combine․ The finished product is moist and somewhat dense but not stiff enough to knead․
A full 1/3 cup of mix per bagel produces thick‚ cake-like donut bagels with minimal oven expansion․ Press in the middle and smooth the top of each bagel by hand before adding toppings․ Bake until the tops of the bagels are golden brown․
Why you'll love this recipe
- Five main ingredients are used in this recipe․ Seeds were included as a garnish․
- One baking sheet can make a full batch of bagels․ You won't need a skillet or a bagel pan to store in your kitchen space․
- A 1/3-cup measuring cup can be used to measure the dough instead of weighing or portioning it by hand if the dough is sticky․
- Microwave melting takes about 1 minute and helps avoid an overcooked mozzarella texture by using short bursts of microwave heat․
- Each bagel contains 4g of net carbs according to nutrition information․ This is a low-carb bread option․
- The batch makes six mini bagels․
Ingredients
- •3 cups zucchini (finely shredded)
- •1 ½ cups low moisture shredded mozzarella cheese
- •⅓ cup coconut flour
- •1 tsp baking powder
- •2 large eggs
- •everything bagel seasoning (for topping)
Instructions
- 1
Preheat the oven to 400°F. Line a large baking sheet with a silicone baking mat.
- 2
Wring the zucchini dry in small batches using a cheesecloth. You should have 2 cups of shredded zucchini after drying.
- 3
Mix the zucchini, coconut flour, baking powder, and eggs in a large bowl until evenly combined.
- 4
Put the cheese in a microwave-safe bowl and melt it for about 1 minute total, using 20-second intervals and stirring after each interval until smooth.
- 5
Add the zucchini batter and melted cheese to a food processor. Pulse until evenly combined.
- 6
Pack the batter into a 1/3-cup measuring cup. Turn it upside down on the prepared baking sheet and shake lightly until the batter releases.
- 7
Make a hole in the center of each portion with one finger. Slowly widen and stretch the hole, then use your hands to round the edges and smooth the top into a cake-donut shape.
- 8
Sprinkle the bagels generously with everything bagel seasoning.
- 9
Bake for about 22 to 28 minutes, until the tops are golden brown.
FAQ
Nutrition (per serving)
Calories
151
Protein
12g
Fat
9g
Carbs
7g
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